Q&A for How to Make Beef Jerky

The main reason is that it takes a lot of meat to make a relatively small quantity of jerky. Much of the weight of the meat is lost during the dehydration process.

Look for cuts that are tender and lean, such as top and bottom round. Sirloin is also a good choice, but it tends to be pricier than round.

You can probably save a bit of money by making your own jerky instead of buying it in the store. Making your own also gives you the advantage of having more control over the thickness and flavor of the meat. Homemade jerky is also likely to be healthier than the store-bought version, since it doesn’t contain as many preservatives.

Any meat, really. You can use alligator, venison, elk, whatever meat you want, just make sure its not too fatty.

Yes you can, as long as the temperature is around 165 degrees. Also, you can throw in some wood chips for additional favor.

Not if you use dry ingredients. If you use liquid marinades, it will increase the amount of time it takes to dry, as the dehydrator or oven now has to also remove the moisture you added. This is why it is recommended to rinse the jerky and pat it dry before you season it and begin dehydrating.

Roughly half of the weight will be lost as moisture is removed in the dehydrating process.

The thicker the cut, the longer it will take to dehydrate. Make it too thick, and it will not fully dry out. If you meant length, no, it does not matter how long the strips are.

Nothing will give the same flavor, but chipotle peppers, smoked salt, or smoked paprika are healthier and may also taste better.

No. Jerky needs to be dried, not cooked. 125 to 140 degrees until it is dry is your goal. To do it fast at a higher temperature will just cook it, which is wrong.

Yes it will, unfortunately. You need to be able to keep the temperature at a consistent temperature and above 145 to ensure that you do not produce a product that could potentially make you or someone very sick. Try moving your dehydrator indoors ito a room that will not overwork your heating element.

During the cooking process, break a piece in half to check. Also, the weight of the meat should be a good indicator.

No, it needs to be baked in an oven at least 165° F (or 70° C) so the bacteria will be killed.

Before seasoning the jerky, tenderize the meat. Don't over tenderize! A smack or two should do the trick.

1/20 inch is thin, but totally reasonable for jerky. If it's too thin for your taste or too rigorous to execute, feel free to cut it thicker than that. Keep in mind the thicker it is, the longer it takes to dry.

Place the handle of a wooden spoon in between the oven door so that it is slightly ajar. This will allow a little heat to escape, bringing the overall temperature down. You will need to test the temperature with an oven thermometer every now and then, and adjust the amount of opening accordingly.

Blood is not directly used as an ingredient. However, there is blood in animals, and there is myoglobin in the muscle of the animal you are using. Therefore, blood is indirectly involved.

You can count on at least a 50% weight reduction when properly dried.

Yes, you can! You can use any type of meat to make jerky.

Yes, London Broil is lean so it works well. Slice with or against the grain depending on preference.

You can pat it dry, then pound it out thin with a meat mallet or the back of a large butcher knife before dehydrating.

Yes. The moisture has to get out. If the vent is closed, nothing gets out.

For about 5 pounds of meat, use about 1/4 cup each of soy sauce, red wine, brown sugar and a couple of tablespoons each of table salt, garlic powder or crushed garlic and about half that of ginger powder. Mix it all together in a plastic bag and let it sit for 12 hours. Then, smoke it for 12 hours or dry it in an oven at about 125 degrees Celsius or 250 degrees Fahrenheit for about 12 hours or until it is done. Adjust the ingredients to taste after the first batch.

No, but it won't taste as good. You could experiment with coconut sugar or maple syrup.

Nope -- it has to be raw to make jerky.

Yes, it will become like wood if overdone. When you bend the jerky, it should fracture and not break. It will become a little more dry when it cools.

Simply chop the meat to your desired size and proceed as the instructions advise.

Not itself, but in a vacuum there is no oxygen, so bacteria can't live there and you can marinate meat longer.

Depends on thickness. If it's thin, use high; if it's thick, use low.

No, ground meat has too high a surface area for marinade to be effective. Use dry spices instead.